April 8, 2014

Listening to my Cajun music playlist made me want to have jambalaya. I didn't have andouille sausage and cajun seasoning. Fortunately, I have all the ingredients to make both seasoning and sausage. Just like Spanish paella, it is a simple dish to prepare and absolutely satisfying. Next time I make, I'll add duck meat instead of shrimps.

This is my version of creole jambalaya, very similar to my paella recipe except for the spicy seasoning.

Sausage and Shrimp Jambalaya

cajun seasoning

mix together

1 tablespoon smoked sweet paprika

1 tablespoon ground cayenne

1 teaspoon garlic powder

1 teaspoon onion powder

4 teaspoons fine sea salt

1 teaspoon ground black pepper

1 teaspoon ground white pepper

¾ teaspoon dried thyme

¾ teaspoon dried oregano

jambalaya

2 smoked andouille sausage link, sliced

½ pound shrimps, peeled

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped celery

½ cup diced sweet green or red bell pepper

1 teaspoon mashed roasted garlic

2 teaspoons cajun seasoning

1 cup jasmine rice

3 cups chicken broth

1 cup grated fresh tomato

1 teaspoon sea salt, if needed

1 tablespoon chopped Italian parsley

Heat a medium skillet, preferably cast iron, fry sausages until brown. Remove and transfer into a plate. Add oil into the skillet and stir fry onion and celery until onion is soft and translucent. Add bell pepper and continue to stir fry for 1 minute. Add cajun seasoning and rice and stir fry for 2 minutes.

Add 2 cups broth, grated tomato, and sausages. Cover and let simmer for 15 minutes. Taste and add salt if needed. Add the rest of broth and shrimps, cover, and simmer for another 10 minutes until broth is absorbed by rice. Remove from heat and sprinkle with parsley. Serve while hot.

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Here's the video of the very first Cajun song I have added to my iPod (the list keeps growing) and been listening to regularly. Pine Grove Blues (Ma Negresse) by The Pine Leaf Boys. Enjoy!